Carrot Korean Recipe

The recipe for carrots in Korean, in principle, is quite simple. The main difficulty is that you need to grate a large amount of carrots. And the rest is extremely easy. It is only necessary to strictly follow the rules that prescribe the recipe for carrots in Korean.

For preparation it is required (for one portion):

Carrots - 0.5 kilograms

Salt - 0.5 teaspoon

Sugar - 2 tablespoons

Acetic essence (70%) - 1 tablespoon

Water - 0.5 cups

Vegetable oil - 2 tablespoons

Spices for marinating Korean carrots - 1-2 teaspoons to taste.

How to cook carrots in Korean : the main recipe

Carrots are washed, cleaned and chopped on a special grater. Try to rub the carrot so that the straws come out as long as possible.

Cut sliced carrots should be put in deep dishes for pickling (it is best to take a glass bowl or pan). It is not necessary to use enameled dishes for marinating , as it can be spoiled by the vinegar included in the marinade.

Carrots sprinkled with spices. The seasoning should be purchased specially designed for this kind of pickling. The selected ingredients of the mixture make the dish spicy, giving it a pleasant slightly burning taste and a spicy flavor.

It is very difficult to choose spices on your own so that the taste of carrots is close to the classical one. Therefore, trust professionals who mix in the right proportions of chili, coriander, basil, garlic, curry, black pepper and some other ingredients of the seasoning. Seasonings from different manufacturers, of course, differ from each other, but insignificantly. To choose the most optimum it is possible by a method of experiments or by advice of familiar carrot lovers in Korean.

In general, seasonings are "sharp" and "not sharp." Pay attention to the labels on the package. The fact is that both mixtures are sharp enough and they should be used moderately. Especially cautious you need to be with the "spicy" seasoning. Our tastes are much more moderate compared to Korean ones.

Marinade

Preparing Korean carrots requires that the marinade be prepared separately. Take half a glass of cold water, it adds sugar, vinegar, salt according to the recipe (or taste). All the ingredients must be mixed until completely dissolved, then pour the resulting solution of carrots. Add the vegetable oil, mix everything and leave for a day at room temperature, so that the carrots are well soaked in the marinade.

Carrots must be served on the table, having drained off excess liquid. At will, you can add asparagus, mushrooms, squid and other ingredients to taste.

This classic recipe for carrots in Korean can be a little and diversified. There are some features of cooking.

Method 1

5 carrots will need 2 bulbs, 3 small cloves of garlic, 100 g of vegetable oil, 1 tbsp. Spoon of vinegar, soy sauce, ground pepper red and black, coriander and salt.

Grate the carrot and press for several minutes. Put it in a colander and drop it several times in boiling water for a couple of seconds. Scald the carrots into a bowl. Add the onion and add to the bowl, pour the vegetable oil mixed with vinegar, soy sauce, pepper, salt and coriander. All mix and stand a day in a cool place.

Method 2

Grate 7 carrots, add a teaspoon of salt, wait until the juice appears. Fry the finely chopped onion. In the carrots add spices, half a tablespoon of acetic essence, pepper to taste. Add butter, onion, garlic. Stir and refrigerate.

Method 3

In the grated carrots (1 kg) add sugar, salt, mix and let stand for 20 minutes. Add half a teaspoon of black and one third of red pepper, mix and soak for 10 minutes. Add 30 g of vinegar and let stand for another 20 minutes. Fry the cilantro and add it to the carrot. Pour 100 ml of sunflower oil and finely chopped 4-5 cloves of garlic. Will survive a few more hours and the dish can be served to the table. This recipe for carrots in Korean will require more time, but with the observance of technology will please the excellent result.